Paella, pronounced “pay-EH-yah,” is a beloved rice dish native to the Valencian region of Jap Spain. The Valencian term “paella” implies “pan” as it is usually cooked in a extensive shallow pan around an open up fireplace. Present day working day cooking makes it possible for for paella to be built in most any pan around a stove. The point that it is a 1-pan speedy meal is element of the purpose I fell in really like with the dish.
Common paella consists of three most important ingredients: a protein, small grain white rice and saffron. The protein can be most nearly anything, like rooster, shrimp, or beans, all of which are very low excess fat options. Chorizo, a Spanish sausage, may well be employed, but it is higher in saturated fat and sodium. Bomba rice is frequently utilised in paella but can be tricky to find. You may possibly substitute arborio rice, but neither just one is a complete grain. To get far more nutrients, opt for total grain rice selections, these kinds of as brown rice or wild rice. Saffron is a spice derived from the flower of Crocus sativus. It’s the costliest of all spices, and when I appeared for it in the keep it was $19 for a tiny container. Although some say it is not paella without saffron, I say, “tell that to my financial institution account!” Relatively than splurging, I opt to use turmeric, a realistic different. Paella is a really adaptable dish it can be created more healthy with the addition of veggies, this kind of as peas and bell peppers, and the effortless substitutes presently stated.
2 Tablespoons tomato paste
1 teaspoon smoked paprika
½ teaspoon ground turmeric
¼ teaspoon crimson pepper flakes
1 ½ cups unsalted rooster inventory
1 lb. peeled and deveined uncooked frozen shrimp, thawed
Chopped contemporary parsley for garnish
Warmth oil in a big sauté pan more than medium heat. Add onion and cook for 3 minutes. Add garlic and prepare dinner for 30 seconds. Stir in tomato paste and seasonings. Stir in rice, chicken inventory, and peas. Position shrimp on major. Convey to a boil, minimize warmth, go over, and simmer for 5-10 minutes until eventually shrimp is no more time translucent and rice is tender. Take away lid and permit sit 5 minutes making it possible for drinking water to evaporate. Sprinkle with chopped parsley.
Nutrition Details (for every serving): 220 energy, 4 grams excess fat, 310 milligrams sodium, 27 grams carbohydrate, 2 grams fiber, 20 grams protein
Smith is nourishment and wellness educator for the University of Illinois Extension, McLean County. Get in touch with her at 309-663-8306.